INGREDIENTS:
CUPCAKES
- 1 ¼ cups almond or soy milk
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
- 2 tablespoons lemon zest
- 1 ½ cups gluten-free all purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup vegan margarine or shortening
- ¾ cup organic cane sugar
FROSTING
- ½ cup vegan margarine or shortening
- 2 teaspoons vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 ¾ cups confectioners' sugar
DIRECTIONS:
CUPCAKES
Preheat over to 350 ° F and line cupcake pan with paper liners.
Whisk together soy or almond milk and lemon juice in a small mixing bowl. Beat until frothy. Whisk in vanilla and lemon zest.
Whisk together flour, baking powder, and salt in another bowl.
Combine margarine or shortening with sugar and beat on medium-low speed for about a minute. Add 1/3 of the flour mixture and beat until incorporated, then half of the milk mixture and beat until smooth. Repeat with remaining flour and milk mixture.
Spoon batter into the liners about ¾ full. Bake for 20 – 24 minutes or until golden brown and a toothpick inserted in the center of a cupcake comes out clean.
Let cupcakes cool on cooling rack before frosting.
FROSTING
Add lemon juice and mix until incorporated. Add confectioners’ sugar a cup at a time and beat on medium speed until frosting is thick and smooth, about 3 – 4 minutes.
Frost the cupcakes!
Servings: 12
